You probably don’t have an over abundance of lemons you need an idea how to use. But I, on the other hand, do. So, I developed this cream cheese danish recipe with lemon (and rosemary cause I had that also). And based on the family taste tests they were eaten and enjoyed. An best yet I got to overcome my fear of using puff pastry–that stuff is awesome.
I have always wondered why spring and lemon recipes seem to go together. My wondering was answered when my own mother came to visit me from Arizona and brought lemons and grapefruits by the bushel (ok not an actual bushel, but it filled my fruit drawers and a few counter displays). Apparently, the citrus trees are fruiting in AZ during the winter months. Based on what she receives from friends, the fruit comes in waves oranges, then lemons then grapefruits.
Everywhere else in the US people run from neighbors during zucchini season in the summer. I think citrus and AZ have a similar thing. This for me is a boon. My mom takes from friends and I get to have it when she comes to visit. The irony here is that many people can’t eat grapefruit and various citrus because it interacts with many medications. It seems to me that AZ would have a bunch of people on medications that interact since they have a higher-than-average “mature adult” population. So why do they plant citrus in all the backyards. ??????
All the same back to the cream cheese danish recipe. It’s super simple when you use puff pastry. These can be prepared in 30 minutes or less, if you would like to make them for a European style breakfast. But seriously, these are a dessert. You’d have to have a solid protein balance to eat them as a breakfast. All the same they are delicious eaten warm or cold.
Rosemary Lemon Cream Cheese Danish
Simply elegant way to use lemons and make something that impresses just a bit more than the workload warrants
- 1 package puff pastry thaw as package directs
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 3 tablespoons butter softened
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tsp chopped fresh rosemary
- 1 egg beaten
- 2 Tablespoons water
2 Tablespoons water
When the puff pastry is about thawed preheat the oven to 400 degrees.
Mix the cheese, sugar, butter, lemon juice, zest and rosemary together.
Cut each sheet of puff pastry into 4 squares (for a total of 8 squares).
Place about 3 Tablespoons of the cheese filling in the center going diagonally (upper left to lower right). Then fold the upper left and lower right corners (without filling) over and seal with a little water.
Mix the egg and water then brush over the pastries.
Cook for 12-15 minutes or until well browned on top.
Cool and then serve warm, room temp or cold.
The flakiness goes away if you store them, so just know it’s best to eat the pastries fresh made.